Cajun Chicken Pasta
Source: Deb Blumer
1 lb. angel hair pasta
6 Tbsp. unsalted butter
1 ½ lbs. boneless skinless chicken breasts, sliced into thin strips
2 Tbsp. Cajun seasoning
2 red bell peppers, chopped
3 green bell peppers, chopped
3 scallions, chopped
Small box of button mushrooms, sliced
4 ½ c. heavy whipping cream
¾ tsp. dried basil
¾ tsp. lemon pepper
¾ tsp. salt
¼ tsp. garlic powder
¼ tsp. fresh ground black pepper
¼ c. freshly grated Parmesan cheese
1. In a large pot, bring lightly salted water to a boil. Add pasta and cook for 6 minutes, or until al dente.
2. Meanwhile, in a large skillet, over medium heat, melt butter. Add chicken slices to skillet and sprinkle both sides of chicken with Cajun seasoning. Sauté chicken and cook until no longer pink, about 7 minutes.
3. Add bell peppers, mushrooms and scallions and cook for 3 minutes.
4. Add heavy cream, basil, lemon pepper, salt, garlic powder and pepper to skillet. Cook until sauce thickens slightly.
5. Drain pasta and add to skillet. Toss until coated. Transfer to a serving platter and top with Parmesan cheese.
~~Apron Strings Commentary~~
~Add the amount of pasta your family desires. Or let each guest put the pasta on their plate and top with the sauce.
~I’m always looking for ways to save time & money… because my local store does not carry scallions and the freshness of the mushrooms is a gamble, I grabbed a bag of frozen red/yellow/green bell peppers with onions (already chopped) and a bag of frozen mushrooms (already sliced). I defrosted them in the micro before adding to the skillet. Not as tasty as the fresh version, but it was pretty darn good.
~I purchased chicken breasts on sale a few weeks ago and slow cooked them. Then I shredded the chicken before freezing. This is a huge time saver if you defrost it and then sauté in step 2 for just long enough to heat it up and infuse the Cajun seasoning.
~This had enough veggies and meat to make it a meal but we added a green salad.